Brussels Sprout and Bacon Salad
Shaved brussels sprouts topped with bacon, dried cranberries, and parmesan cheese tossed in a sweet/tart dressing.
Brussels sprouts are my absolute favorite vegetables right now. Eating them crispy straight out of the oven, adding them to fried rice, and now raw in a salad. Don't be turned off by the fact that you are not going to cook these. Shaved thin and tossed with a great dressing and toppings, this salad will become a new favorite way to serve them.
I used a vegetable processor that cuts veggies in all sorts of ways to get these nice and thin. You could easily achieve the thin slices with a knife, it will just take longer. Whatever you need to do to get the brussels sprouts in those thin slices!
Brussels sprouts hold up really well once dressed, so this can be made hours ahead of time before you want to eat. If you are planning to make this a day ahead, I would suggest keeping the dressing separate because overnight it did get a little soggy.
I love this salad because it makes for a great meal by itself or a perfect side for dinner. It would be so good with grilled chicken on top!
Brussels Sprout and Bacon Salad
Thinly sliced brussels sprouts tossed with bacon, parmesan cheese, and dried cranberries.
4 cups shaved brussels sprouts
8 strips cooked bacon, chopped
1/2 cup dried cranberries
3/4 cup grated parmesan cheese
1/3 cup olive oil
2 tbsp honey
1 tbsp lemon juice
2 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp pepper
In a large bowl combine the brussels sprouts, bacon, cranberries, and parmesan cheese.
In a small bowl whisk together the olive oil, lemon juice, honey, vinegar, salt and pepper. Add more salt and pepper to taste.
Toss everything together!
